Jellied Tongue Mold

Ingredients

• 1 pound cold boiled or canned tongue
• 1 large sour or dill pickle
• 1 tablespoonful prepared mustard
• 3 tablespoonfuls prepared mayonnaise
• 2 tablespoonfuls cold water
• 1 tablespoonful mustard pickle
• 2 cupfuls hot water
• 2 hard cooked eggs
• 2 tablespoonfuls granulated gelatin

Method

1. 1

   Chop tongue and mix with eggs, pickles, mustard, and mayonnaise.

2. 2

   Soak gelatin in cold water, dissolve in hot water.

3. 3

   Cool and stir into tongue mixture, pour into a cold, wet mold.

4. 4

   Let harden and serve garnished with parsley or lettuce.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 9. The excerpt below is the record exactly as published.

JELLIED TONGUE MOLD 1 pound cold boiled or canned 1 large sour or dill pickle tongue 1 tablespoonful prepared mustard 2 hard cooked eggs 3 tablespoonfuls prepared mayon- 2 tablespoonfuls granulated gela- naise tine 2 tablespoonfuls cold water i tablespoonful mustard pickle 2 cupfuls hot water

Cook this with the app: pantry check, scaling, and the assistant.